Easy Udon Noodle Salad with Chicken and Peanut Dressing

A Summer Craving

My Favorite is  Udon Noodle Salad with Chicken and Peanut Dressing and It was a hot summer day, and I was searching for something light yet satisfying to eat. I didn’t want anything too heavy, and I needed something quick to prepare. As I scanned my pantry and fridge, my eyes landed on a package of udon noodles and some leftover rotisserie chicken. The idea of a refreshing noodle salad immediately came to mind, something that would be cool and flavorful, yet easy to whip up. That’s when I remembered a peanut dressing recipe I had tucked away, and suddenly, everything clicked into place.

Mixing Up the Peanut Dressing

The peanut dressing was the heart of this dish, and I was excited to bring it to life. I whisked together smooth peanut butter, soy sauce, rice vinegar, honey, and minced garlic. As the ingredients blended, the aroma filled my kitchen, promising a creamy, tangy, and slightly sweet dressing that would coat the udon noodles perfectly. I added a bit of vegetable oil, whisking until it was smooth and silky. The dressing alone was so good that I had to resist the urge to taste-test it too many times before assembling the salad.

Building the Salad

With the dressing ready, I moved on to the salad itself. The udon noodles cooked quickly, and after rinsing them under cold water to stop the cooking, they were perfectly chewy. I tossed them in a large bowl with shredded chicken, crisp celery slices, crunchy mung bean sprouts, and julienned daikon radish. I poured most of the peanut dressing over the top and gently tossed everything together, making sure each noodle was well coated. The colors were vibrant, and the textures were just what I had hoped for—a beautiful mix of tender, crisp, and chewy.

The Perfect Summer Meal

As I plated the salad, I sprinkled a mix of black and white sesame seeds on top and drizzled a bit more of the peanut dressing for good measure. A dash of chili oil added just the right amount of heat. When I took the first bite, I knew this would become one of my go-to summer meals. The flavors were fresh and exciting, with the creamy peanut dressing tying everything together. It was a perfect balance of savory, sweet, and a little spicy, making it the ideal dish for a warm day. This Udon Noodle Salad with Chicken and Peanut Dressing wasn’t just a quick lunch—it was a new favorite.

Chef’s Notes- Udon Noodle Salad with Chicken and Peanut Dressing

• Ensure the peanut dressing is smooth and well-emulsified. If the dressing is too thick, thin it out with a tablespoon or two of warm water until you reach the desired consistency.
• Rinse the udon noodles under cold water after cooking to stop the cooking process and prevent them from becoming mushy. This also helps to keep them separate and avoid clumping in the salad.
• For a uniform and visually appealing salad, take care to julienne the daikon radish and thinly slice the celery. Consistent sizing of vegetables will ensure even distribution of flavors in every bite.
• The salad can be prepared ahead of time, but reserve some of the dressing to add just before serving to keep the salad fresh and prevent the noodles from absorbing too much dressing.
• If using tofu as a vegetarian alternative, consider marinating it in a bit of soy sauce and lightly pan-frying it for added flavor and texture before adding it to the salad.

FAQ-Udon Noodle Salad with Chicken and Peanut Dressing

Can I use other types of noodles instead of udon?

Yes, you can substitute udon noodles with soba, rice noodles, or even whole wheat spaghetti if udon is not available.

How long can I store the salad in the fridge?

The salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the noodles might absorb the dressing, so keep extra dressing on hand to refresh it before serving.

Can I make the peanut dressing in advance?

Absolutely! The peanut dressing can be made up to a week in advance and stored in the refrigerator. Just give it a good stir before using, as the ingredients may separate over time.

What can I add for extra crunch?

Chopped roasted peanuts, cashews, or crispy fried shallots are great additions for extra crunch and flavor. You can also add thinly sliced bell peppers or cucumbers.

Is there a way to make the dressing spicier?

Yes, you can add a teaspoon of sriracha, chili paste, or a pinch of red pepper flakes to the dressing for a spicier kick. Alternatively, drizzle some chili oil over the salad before serving.